Factors Which Yield the Best Possible Egg-White Foam Include

Factors which yield the best possible egg-white foam include

A) whipping the whites into very large bubbles.
B) whites that quickly slide out of a bowl when it is turned upside down.
C) using deep bowls with rounded bottoms sloping up into the sides.
D) using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation.

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